Cranberry Sunflower Bread Good Recipes

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Cranberry Sunflower Bread

"Delicious light brown bread loaded with clean, herbal ingredients. You can serve this bread on your vegetarian or naturalist buddies without a guilt at all! Great toasted for breakfast, with a luncheon salad, or simply to snack!"

Ingredients :

2/3 cup dried cranberries
2 cups warm water
2 (.25 ounce) packages energetic dry yeast
1/4 cup honey
1/4 cup molasses
1 cup warm water (a hundred and ten tiers F)
1 cup rolled oats
2 eggs, beaten
2 teaspoons salt
1/three cup shortening
6 cups bread flour
1/three cup roasted sunflower seeds

Instructions :

Prep : 1H30M	Cook : 30M	Ready in : 2H10M

In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand till creamy, about ten mins. Drain and chop the cranberries, booking the liquid; set apart.
In a large bowl, integrate the reserved water, oats, eggs, salt , shortening and a couple of cups of flour. Mix until well mixed. Then stir in the yeast mixture. Add the closing flour, half cup at a time, stirring well after each addition. When the dough has began to tug collectively, upload the cranberries and the sunflower seeds.
When the dough has pulled together, flip it out onto a lightly floured surface and knead until easy and elastic, about eight mins. Lightly oil a large bowl, vicinity the dough in the bowl and flip to coat with oil. Cover with a humid cloth and permit rise in a warm area until doubled in quantity, approximately forty five mins.
Grease 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into identical portions and shape into loaves. Place the loaves into the organized pans. (The dough can also be formed into longer loaves and placed on gently greased baking sheets.) Cover with a moist fabric and permit rise until doubled in extent, about forty minutes. Meanwhile, preheat oven to 450 stages F (230 levels C).
Bake for 10 minutes within the preheated oven, then decrease warmth to 325 ranges F (a hundred sixty five tiers C) and keep to bake for every other half-hour. Turn out of pans a couple of minutes after removing from oven. You can brush all sides with a bit butter or margarine, if desired. Don't cut this bread too speedy, it tastes best barely heat or at room temperature.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it evenly, and make easy-up less complicated.

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